These Raspberry Frosted Sugar Cookies are sweet and tangy delights! Soft, buttery cookies topped with a fruity raspberry frosting make them a perfect treat for any occasion.
Honestly, who can resist the combination of sweet and tart? I love serving these at gatherings, and they disappear faster than you can say “yum!” Not to mention, they are super easy to whip up!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here, as it allows you to control the salt in your cookies. If you need a dairy-free option, try using a plant-based butter substitute, which works well too.
Sugar: Granulated sugar adds sweetness and helps with texture. You can substitute with coconut sugar for a lower glycemic index option, but it may change the color slightly.
Raspberries: Fresh raspberries give the best flavor for the frosting, but frozen ones work just fine! Just make sure to drain any excess liquid after thawing.
Flour: All-purpose flour is a classic choice, but if you’re looking for a gluten-free alternative, you can use a gluten-free flour blend. Just ensure it’s a 1:1 ratio for best results.
How Do I Ensure My Cookies Stay Soft?
To get those wonderfully soft cookies, remember a couple of key points. First, do not overbake! Cookie edges should be just golden, while centers remain light in color. Cooling them properly is equally important; give them a few minutes on the tray before moving to a wire rack to finish cooling.
- Try using the “scoop and flatten” technique so they spread perfectly during baking.
- Keep cookies in an airtight container to maintain their softness.
Raspberry Frosted Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
- Pink and white sprinkles for garnish
How Much Time Will You Need?
This recipe will take about 20-25 minutes to prepare, along with an additional 10-12 minutes for baking. Allow some extra time for cooling the cookies and setting the frosting (about 30-40 minutes). In total, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Baking Space:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will ensure your cookies don’t stick and bake evenly.
2. Creaming Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined. This gives your cookies a nice flavor!
4. Mixing Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This will help ensure that your cookies rise nicely while baking.
5. Combine Mixtures:
Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Try not to over-mix; just until everything is well combined!
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball gently to about ½ inch thick.
7. Baking Time:
Pop the cookies in your preheated oven and bake for 10-12 minutes, or until the edges are just starting to turn golden. Remember, the centers should still be pale for that soft texture!
8. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Make the Raspberry Frosting:
While the cookies are cooling, it’s time to make the frosting. Blend the raspberries in a blender or food processor until smooth. If you wish, you can strain them to remove seeds for a smoother texture.
10. Frosting Preparation:
In a mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until well combined. Then add the raspberry puree and vanilla extract. Mix until it’s nice and smooth!
11. Adjust the Consistency:
To achieve the perfect frosting texture, add heavy cream or milk a tablespoon at a time, beating after each addition until you reach your desired spreadable consistency.
12. Frost the Cookies:
Once the cookies are completely cooled, grab a knife or spatula and spread the raspberry frosting generously onto each cookie.
13. Final Touch:
Sprinkle the pink and white sprinkles over the frosted cookies for an extra festive touch!
14. Setting the Frosting:
Allow the frosting to set for about 15-20 minutes before serving. This way, it will hold its shape beautifully!
15. Enjoying Your Cookies:
Store any leftover cookies in an airtight container to keep them fresh. Enjoy your delicious, soft sugar cookies topped with vibrant raspberry frosting—they’re perfect for any occasion!
Can I Use Different Berries for the Frosting?
Absolutely! You can substitute raspberries with strawberries, blueberries, or blackberries for a different flavor. Just make sure to adjust the amount for sweetness as necessary.
How Do I Keep My Cookies Soft After Baking?
To keep your cookies soft, store them in an airtight container at room temperature. You can also place a slice of bread in the container to help retain moisture.
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Once they are completely cooled, place them in a single layer in an airtight container separated by parchment paper. They can last in the freezer for up to 3 months. If you’re freezing frosted cookies, allow the icing to fully set first.
What If My Cookie Dough Is Too Sticky?
If your dough is too sticky to work with, try chilling it in the refrigerator for about 30 minutes. This helps firm up the butter and makes rolling and shaping easier!